250 gmciabatta, crusts removed, coarsely torn2 tbspolive oil80 gmpecorino, finely grated, plus extra shaved to serve200 gmpodded peas (about 400gm unpodded)600 gmwhite cabbage, thinly shaved on a mandolin¾ cup(loosely packed) each flat-leaf parsley and mint, coarsely torn2 tbspextra-virgin olive oil1 tbsplemon juice1 tbspwhite wine vinegar2 tbsppouring cream3anchovy fillets, finely minced2garlic cloves, finely chopped
Preheat oven to 180C. Toss bread and olive oil in a bowl to combine well, add 30gm grated pecorino, season to taste and toss to coat. Spread on an oven tray lined with baking paper and bake, stirring occasionally, until golden and crisp (10-15 minutes), then set aside to cool completely.
Meanwhile, blanch peas until bright green and just tender (2-3 minutes), then drain, refresh, drain well and combine in a large bowl with cabbage, herbs and remaining pecorino.
Combine extra-virgin olive oil, lemon juice, vinegar, cream, anchovies and garlic in a separate bowl. Season to taste, add to cabbage mixture and toss to combine well. Adjust seasoning, add croûtons, toss to combine and serve.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.